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Pork Schnitzel with Cream Sauce is one of our favorite comfort dinners. It works well for a Sunday dinner or for your next Oktoberfest celebration.
(Post modified with new photos on 9/20/22.)
This is an easy dish to serve your family. Much like Chicken Fried Steak, the meat is dredged in eggs and then a flour mixture before frying. The creamy dill sauce is wonderful served over mashed potatoes or even asparagus.
Ingredients to Make Pork Schnitzel with Cream Sauce
(See full recipe at the bottom of this post.)
- large eggs
- all-purpose flour
- Italian breadcrumbs
- seasoned salt
- freshly ground black pepper
- vegetable oil for frying
- pork tenderloins that have been tenderized
Cream Sauce
- chicken broth
- all-purpose flour
- apple cider vinegar
- dill weed
- sour cream
- kosher salt
- freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
In a shallow bowl, whisk together the large eggs and set aside. On a large plate, stir together the all-purpose flour, Italian breadcrumbs, seasoned salt, and freshly ground black pepper.
I like to use Italian-seasoned breadcrumbs for this recipe, but you may substitute plain breadcrumbs if desired.
In a large cast iron skillet, heat enough vegetable oil to cover the bottom of the pan.
Dip tenderloins first in the egg mixture and then dredge in flour mixture, completely coating on both sides.
Cook in a hot skillet, frying on each side 7-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200 degree oven.
Make the Cream Dill Sauce
Gather the ingredients needed to make the cream dill sauce.
Heat 1/2 cup chicken broth in the same skillet, stirring in remains from the fried pork tenderloin.
In a small bowl, whisk together the all-purpose flour and remaining broth until smooth. Pour into skillet and bring to a boil, stirring constantly. Cook until thickened.
Add to this the apple cider vinegar, dill weed, and sour cream. Sprinkle with kosher salt and freshly ground pepper to taste.
To serve, pour the dill sauce over the fried pork tenderloin. This recipe will serve 4 people.
A Few Notes on This Recipe
You may use boneless pork chops or pork loin if you desire. I prefer to buy meat that has already been tenderized. If not, you’ll want to tenderize the meat yourself before using. To do that, sprinkle the meat on both sides with a meat tenderizer solution and then pound the chops with a metal meat hammer.
I like to use my cast iron skillet to cook the meat as it works well with a high temperature and will give the meat a nice crunchy coating.
The tangy cream sauce compliments the pork well with its vinegar and dill.
Be sure that all of your side dishes are ready before you make the cream sauce, as it cooks in minutes, and you’ll want to serve it warm before it sets up and congeals.
If your sauce becomes too thick, simply add more milk to it and stir to combine until it becomes the desired consistency.
Pork Schnitzel with Cream Sauce goes well with steamed asparagus, German Spaetzle, or Refrigerator Mashed Potatoes.
See more German Dinner Ideas Here. See more Main Dishes Here.
Pork Schnitzel with Cream Sauce
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup Italian breadcrumbs
- 1 teaspoon seasoned salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup vegetable oil for frying
- 4 pieces pork tenderloins tenderized
Dill Cream Sauce:
- 1 cup chicken broth divided
- 4 teaspoons all-purpose flour
- 1 tablespoon cider vinegar
- 1 teaspoon dill weed
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- To begin, gather all your ingredients so that you have everything close at hand on the table or counter.
- In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together the all-purpose flour, Italian breadcrumbs, seasoned salt, and freshly ground black pepper.
- In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides.
- Cook pork tenderloin in a hot skillet, frying on each side 8-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200 degree oven.
Prepare the Cream Dill Sauce
- To make the cream sauce, heat 1/2 cup broth in the skillet, stirring in the remains from the fried pork.
- In a small bowl, whisk together the all-purpose flour and remaining chicken broth until smooth. Pour into the skillet and bring to a boil, stirring constantly. Cook until thickened.
- Add the vinegar, dill weed, and sour cream. Whisk to combine. Sprinkle with kosher salt and black pepper. To serve, pour cream sauce over pork. Serves 4.
I will be making this. My Husband has a German Family background. My Daughter and I love German food. We have been to Leavenworth, Wash several times. Its a cute German town. Would recommend it to you.
Thanks for the information. I didn’t realize this about Leavenworth, so will have to check it out. My husband and I recently visited Weston, which is just north of Leavenworth and noticed the German (and Irish) influence in the area.
This is the best and closest to the true German schnitzel I have made. My husband is from deep East Texas as and does not like to try new foods. However, since this was close to chicken fried steak with gravy, I made him try it. He wanted to know why I didn’t double the recipe. Ten thumbs up!!! Thank you for sharing.
Thank you so much for sharing this with me, Ann. I’m so glad you and your husband enjoyed this recipe!